Strudel. A class of pastry (q.v.) products made from yeast-fermented (q.v.), laminated (q.v.) pastry dough (q.v.) into which are folded (q.v.) fillings (q.v.) consisting of various nuts (q.v.), fruits such as raisins (q.v.) and especially sweet apples for apple strudel (q.v.), and others, and generally sweetened with brown sugar (q.v.).